Annie's Eats, the Frosting from CD Kitchen and the Snickerdoodles from my mom.
- 3 cups flour
- 1 tbls baking powder
- 1 tsp salt
- 1 tbls ground cinnamon
- 1 cup butter (room temperature)
- 1 3/4 cup sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 1/4 cup milk
- 2 large egg whites
- 1 1/2 cup sugar
- 1/4 cup + 1 tbls cold water
- 2 tbls light corn syrup
- 1 tsp vanilla extract
Preheat the oven to 350° F. Line cupcake pans with paper liners.
Combine the flours, baking powder, salt and cinnamon in a medium bowl; whisk to combine. In another bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients and while mixing pour in milk. Beat until well mixed.
Divide the batter evenly between the prepared cupcake liners, filling each three-quarters full. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 18-20 minutes. Allow to cool in the pans about 5 minutes before transferring to a wire rack to cool completely.
Frosting- make this right before serving. It will make more than enough for the cupcakes.
Combine all ingredients, except vanilla, in the top of a double boiler or bowl. Bring water in the bottom of the double boiler or saucepan (if using a bowl) to a simmer. Place top of the double boiler or the bowl over the simmering water. Immediately begin whipping mixture three minutes with an electric mixer on medium speed. Increase speed to high and beat another three minutes. Remove top of double boiler. Add vanilla. Beat one minute on high speed until mixture holds stiff peaks and is satiny. Allow to cool (only takes a couple mins) and pipe onto cupcakes.
Garnishes- sprinkle with cinnamon and sugar and top with a mini snickerdoodle